Almond Icebox Cookies Recipe

3.5 2
Almond Icebox Cookies Recipe
Almond Icebox Cookies Recipe photo by Taste of Home
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Almond Icebox Cookies Recipe

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3.5 2
Publisher Photo
With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. —Elizabeth Montgomery, Allston, MA
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 4 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup finely chopped almonds
  • 2 packages (2-1/2 ounces each) whole unblanched almonds

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in plastic. Refrigerate for 2 hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 10 dozen.
Originally published as Almond Icebox Cookies in Taste of Home June/July 1999, p64

Nutritional Facts

2 each: 113 calories, 6g fat (3g saturated fat), 23mg cholesterol, 72mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 4 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup finely chopped almonds
  • 2 packages (2-1/2 ounces each) whole unblanched almonds
  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Fold in chopped almonds. Shape into two 15-in. rolls; wrap each in plastic. Refrigerate for 2 hours or overnight.
  2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets; top each with a whole almond. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 10 dozen.
Originally published as Almond Icebox Cookies in Taste of Home June/July 1999, p64

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